This decadent, low fat dessert makes for the perfect summertime sweet treat!
Hi there 😊 Happy Sunday! I can’t believe we are 3 weeks into July. This past month has been filled with lots of activities. And lots of those activities have been revolved around food. 4th of July, family visiting, out to eat with family, lunch meetings at work and dinner dates with friends. I’ve been surrounded by inspiration!
I took a week of vacation at the beginning of the month and tested a lot of recipes (yet to come on the blog.) There’s so many I want to share with you all and so little time to actually write and shoot posts. Buuut today is an exception. I’ve had this recipe on my mind for a few months now and finally put it to the test over the holiday weekend. If you’re one of the (lucky) few that got to try it, you can attest to it’s deliciousness!
A cool, whipped dessert with a healthy twist and a whole lotta goodness! 👅
I know I said my skinny chicken parm with zoodles was my favorite recipe to date on the blog, but I think this one might just beat it! I mean com’on it’s dessert… nothing beats dessert!
Way back in April, my aunt Kathy made a to-die for dessert! I asked her what was in it and immediately regretted the question because the answer was not so good. Lots of sugar. Lots of fat and what seemed to be a somewhat ‘light’ dessert ended up being just as bad as a piece of German chocolate cake.
So I challenged her. I told her to send me the recipe, so I could make a healthier version (what I do with most of my recipes). Cue the lightened-up strawberry fluff!
It only took me four months, but I did it! (I wasn’t testing the recipe for four months, I just had other recipes lined up.)
Dana, Britne, Erin, Mom, Dad… please tell them how good this is. 😏
When my dad asks me to make a recipe again, I know it’s winner. Luckily for the fam, I tested the recipe for the 4th and then I had to make it again for the shoot. Needless to say, we had a lot of Fluff. 🍓🍓🍓
I had to refrain from downing the whole container because although it’s healthier, it’s still dessert. There’s still processed ingredients and there’s still the oh-so-sinful sugar, but life is about balance, so I enjoyed every damn bite that was in my bowl!
Here’s my tips to making this heavenly treat!
In a large bowl, mix together chopped pecans, pretzels, melted coconut oil and brown sugar.
– Tip #1: measure the coconut oil at solid state and then scoop into a microwavable safe bowl to melt.
Brown pretzel pecan mixture in oven for 5-7 minutes and let cool.
– Tip #2: use a pan that has sides, coconut oil burns as a faster rate than olive oil or canola and you don’t want it to drip in the oven (caution: smoke everywhere!)
– Tip #3: let the mixture cool for 30 minutes to an hour on the pan.
While that’s cooling, beat together greek cream cheese, coconut sugar, and a splash of vanilla.
– Tip #4: beware the fluff is going to fly!
Fold in light cool whip and stir until completely mixed. Toss the fluff into the fridge until the pretzel pecan mixture is cooled (or if you time it right, mix everything together!)
– Tip #5 You’ll have to break up the pretzel pecan mixture. I use the dull end of a knife to crumble.
Slice up the strawberries, toss em in and you’ve got yourself dessert!
– Tip #6: The fluff stays good for 1-2 days after combining all the ingredients. For optimum freshness, add the pretzel pecan mixture and the strawberries in right before serving.
Don’t take my word for it though, try it!!
- • ½ cup gluten free pretzels, crushed
- • ⅓ cup chopped pecans
- • ⅓ cup organic brown sugar
- • ⅓ cup coconut oil, melted
- • 1 8oz container of greek cream cheese
- • ½ cup organic coconut sugar
- • 1 teaspoon organic pure vanilla
- • 3 cups light cool whip
- • 2 cups strawberries, sliced
- Preheat oven to 400 degrees and spray baking pan.
- In a large bowl, mix together ⅓ cup chopped pecans, ½ cup crushed pretzels, ⅓ cup melted coconut oil and ⅓ cup organic brown sugar.
- Spread pretzel pecan mixture evenly on pan and throw in oven for 5-7 minutes, until browned. Set aside and let cool.
- Beat together 1 8 oz container of greek cream cheese, ½ cup coconut sugar and 1 teaspoon of vanilla.
- Once blended, fold in 3 cups of light cool whip and stir until ingredients are completely mixed. Then slice 2 cups of strawberries.
- Set both aside in fridge until pretzel pecan mixture is cooled.
- Once cooled, toss everything together and enjoy!
